Name: Zesty Lemon-Herb Baked Cod with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz cod fillet; 1.5 cups asparagus spears; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 medium lemon; 2 cloves garlic; 1 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper

Zesty Lemon-Herb Baked Cod with Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Zesty Lemon-Herb Baked Cod with Asparagus

Tender cod fillets baked with a vibrant lemon-herb crust alongside crisp-tender asparagus and fluffy quinoa for a bright and refreshing meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.3g

Fat

17.6g

Carbs

40.8g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

1.5 cups asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 medium lemon

2 cloves garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Mince the garlic cloves and finely chop the fresh parsley.
3
Place the cod fillet and the trimmed asparagus spears onto the prepared baking sheet.
4
Drizzle the olive oil and the juice of half the lemon over both the fish and the vegetables.
5
Evenly sprinkle the minced garlic, chopped parsley, sea salt, and black pepper over the cod and asparagus.
6
Cut the remaining half of the lemon into thin slices and layer them directly on top of the cod fillet.
7
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is crisp-tender.
8
Serve the hot baked cod and asparagus over a bed of fluffy cooked quinoa.